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Lay aubergine slices on 2 baking trays and sprinkle over oregano, garlic powder, pepper and 5 tbsp olive oil
Add squash to a 3rd tray and cover in 3 tbsp olive oil, salt and pepper
Place everything into a preheated 200°C oven for 30 minutes, turning aubergine over halfway
Set a large saucepan to medium-high heat and add olive oil followed by onion
Fry onion for 4 minutes then add rosemary and sage leaves
Stir in garlic, purée, oregano and cherry tomatoes
Simmer for 2 minutes before adding tinned tomatoes, water, salt and pepper
Mix and cover for 10 minutes, then check seasoning and remove from heat
Spread ⅓ tomato base in a 30cm by 25cm baking dish
Top with tomato sauce, grated cheese, ⅓ torn mozzarella, ⅓ beans, ⅓ roast squash and pepper
Add a layer of aubergine slices and repeat layering until you have 3 layers
Top with cheese, breadcrumbs, salt and pepper
Bake for 40 minutes at 190°C until cooked through and bubbling
Rest for 5 minutes before serving